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J'AIME March 2018

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A super sandwich<br />

F O O D & D R I N K<br />

DAN DOHERTY SHARES A DELICIOUS RECIPE FOR A PERFECT QUICK<br />

LUNCH FROM HIS COOKBOOK TOAST HASH ROAST MASH<br />

Dan says: “The Reuben is a classic. Either from<br />

Nebraska or, as is more commonly believed, New York<br />

(there are a few theories as to which is true), it’s one of<br />

the best sandwiches out there – the sandwich that has<br />

everything. To me it represents a Saturday lunch with a<br />

cold beer, watching the football with friends.<br />

“Rather than using the traditional sauerkraut, I prefer<br />

the tang of a good gherkin. Let’s face it, we all have a<br />

jar of gherkins lurking in our cupboard, but few of us<br />

have sauerkraut. I also prefer this served as an open<br />

sandwich, almost cheese-on-toast style, with the cheese<br />

as the crowning glory on top of the meaty goodness.”<br />

Toast Hash Roast Mash by Dan Doherty,<br />

published by Mitchell Beazley, £20. www.<br />

octopusbooks.co.uk Photographer - ©<br />

ANDERS SCHØNNEMANN<br />

Reuben open top (rye bread,<br />

salt beef and Swiss cheese)<br />

Preparation time: 10 minutes<br />

Cooking time: 10 minutes<br />

Ingredients - makes 2<br />

2 slices of rye bread<br />

50g (1¾oz) salt beef/corned beef, sliced to<br />

your desired thickness (I like mine<br />

5mm/¼ inch thick)<br />

2 large gherkins, sliced lengthways,<br />

5mm (¼ inch) thick<br />

2 slices Swiss cheese<br />

10g (¼oz) butter<br />

For the dressing:<br />

2 teaspoons mayonnaise<br />

1 tablespoon ketchup<br />

1 teaspoon horseradish sauce<br />

freshly ground black pepper<br />

To make the dressing, mix all the ingredients<br />

together and set aside. Have your grill ready to<br />

go, on a medium heat. Take the rye bread and<br />

divide the salt beef between the slices, then<br />

layer the sliced gherkins on top and finish each<br />

one with a slice of cheese. Heat a non-stick<br />

pan over a medium heat and add the butter.<br />

When it begins to foam, place each sandwich<br />

in the pan and cook it for one minute, then put<br />

the pan straight under the grill. As the cheese<br />

melts, the bottom will start to crisp up.<br />

It’ll take about 4 minutes to be ready, by which<br />

time the base will be crisp and the cheese will<br />

be bubbling. Serve with a good spoon of the<br />

dressing on the side.<br />

41

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